Effects of pan frying with different oils on some of the chemical components, quality parameters and cholesterol levels of rainbow trout (Oncorhynchus mykiss)

The changes in chemical composition, cholesterol and fatty acids have been determined in raw and fried rainbow trout. Olive oil, sunflower oil, corn oil, margarine and butter were used in the frying process. Moisture content was decreased and protein, fat, ash and cholesterol contents were increased after frying. Differences in moisture, protein, fat, and ash content between the samples were significant (P < 0.05). pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) values were within the limiting depletability values. In the fish fried with sunflower oil and corn oil, an important amount of decrease (P < 0.05) was determined for myristic, palmitic, palmitoleic, stearic, linolenic, arashidic, and docosahexaenoic acid (DHA). However, an important amount of increase (P < 0.05) was determined in heptadecanoic, oleic, and linoleic acid. DHA content was decreased in all oil groups. Cholesterol level was increased with the use of butter. The lowest level of cholesterol was observed in fish fried with margarine.Key words: Rainbow trout, frying, fatty acid, cholesterol

Massive facial edema and airway obstruction secondary to acute postoperative sialadenitis or "anesthesia mumps": a case report

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Spinal cystic echinococcosis - a systematic analysis and review of the literature : part 1. Epidemiology and anatomy

Bone involvement in human cystic echinococcosis (CE) is rare, but affects the spine in approximately 50% of cases. Despite significant advances in diagnostic imaging techniques as well as surgical and medical treatment of spinal CE, our basic understanding of the parasite's predilection for the spine remains incomplete. To fill this gap, we systematically reviewed the published literature of the last five decades to summarize and analyze the currently existing data on epidemiological and anatomical aspects of spinal CE